Chefs designing flavor for meals

Meals in Science and Practice: Interdisciplinary Research and Business Applications

Volumn , Issue , 2009, Pages 509-526

  Vetter, K ^a  

^a McCormick & Company Inc   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 78751583105     PISSN: None     EISSN: None     Source Type: Book    
DOI: 10.1533/9781845695712.7.509     Document Type: Chapter

References (4)

1. Adria F., Blumenthal H., Keller T., Mcgee H. Statement on the new cookery 2006.
2. Rozin E. Flavor principles 1992, Penguin Press.
3. American Culinary Federation (ACF). http://www.acf.com.
4. Research Chefs Association (RCA). http://www.culinology.org.